Texas barbecue lives in Cambridge at Double S BBQ

Sarah Jones is busy baking buttermilk pies on the Friday of Memorial Day weekend. It's the final from-scratch element that needs to be completed before she and her husband, Shon, open their new restaurant, Double S BBQ, at 111 Jefferson St. (Hwy. 18) in Cambridge on Saturday, May 26. "Most people in Wisconsin have never heard of buttermilk pie," says Sarah, who's from Madison originally. "It's real southern."

Shon is originally from Texas, and he'll be doing the 'cue, authentic Texas style, with a "ginormous" 21-foot smoker trailer the couple had custom-built for them in Texas. Texas-style features predominantly beef, with a dry rub, wood fire only, and "a slow roast," says Sarah.

Double S will also be serving pork ribs. "Most everything is from scratch," Sarah affirms, "no canned anything." However, they will be importing Beasley Smokehouse Sausage (from Buna, Tex.) and using Alsum's Sweet Corn from Randolph, Wis., and Colonial Bakery buns. Homemade cornbread, potato salad and cowboy pinto beans will join the sides. And then, of course, there's Sarah's pie.

Shon, who is from the part of Texas that's just six miles shy of the Louisiana border at the coast, is part Cajun and makes his own boudain, which is also on the menu, along with (are you sitting down?) deep-fried boudain balls. After awhile, Sarah says, they plan to add catfish and crawfish and more Cajun dishes.